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Cheese of the week: Drunken Goat » Evansville Courier & Press

 Queso Murcia al Vino from Spain is commonly sold in the United States under the brand name “Drunken Goat,” because the cheese is soaked in a red wine during its aging cycle. The very dark, tannic, “doble pasta” wine is made with twice the normal amount of grape skins to juice. It stains the thin rind a deep burgundy color, which is striking against the bright white paste and imparts a slightly fruity aroma.

Wheels can be small, weighing only around 8 ounces or larger, up to four pounds.

According to the Professional Cheesemakers of Spain site at http://www.queseros.com, Murcia al Vino cheese can be made in any of the provinces of Murcia, a very dry region in the Southeast of Spain. The milk for the cheese comes only from goats of the Cabra de Murcia breed.

Read Aimee Blume at the Cheese of the week: Drunken Goat » Evansville Courier & Press.

Photo: Aimee Blume/Special to the CourierPress

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